Ingredients:
•1 tbsp extra virgin olive oil + extra for serving
•¼ stick /25g butter
•1 medium red onion, peeled and finely chopped
•1 garlic clove, peeled and minced
•5 cups/750g fresh peas, shelled (or frozen peas)
•1 cup/ 75g mint leaves, roughly chopped
•1 3/4 pints/1 liter vegetable stock
•Sea salt and freshly ground pepper, to taste
•½ cup/75g Parmesan cheese, freshly grated (optional)
Serves 4
Gently heat the oil and butter in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.
Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
Blend the soup in a food processor, you will have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.
Serve with crusty, fresh bread.
If using Parmesan cheese place a small mound in the center of the bowl and pour the soup around. Drizzle with a little extra virgin olive oil. This soup is also delicious cold, but not chilled.
